Food Services Director – Long-Term Care

Department: Dietary / Nutrition Services

Reports To: Administrator or Executive Director

FLSA Status: Exempt

Supervises: Cooks, Dietary Aides, and Utility Staff

Position Summary

The Food Services Director oversees all aspects of the dietary department for a multi-location skilled nursing facility, ensuring residents receive nutritious, well-balanced, and safely prepared meals that meet their clinical and personal needs. The Director ensures compliance with New York State Department of Health (NYSDOH), Centers for Medicare and Medicaid Services (CMS), and local public health regulations. This position requires strong leadership, budget management, and a commitment to resident satisfaction and quality of life.

Essential Duties and Responsibilities

Regulatory Compliance & Quality Assurance

• Maintain full compliance with NYSDOH, CMS, and local health department standards.
• Ensure menus, meal preparation, and service meet physician-ordered diets and resident preferences.
• Conduct regular audits for sanitation, temperature logs, tray accuracy, and storage practices.
• Maintain records required by surveyors, including menus, diet lists, sanitation checklists, and staff training.
• Participate in Quality Assurance and Performance Improvement (QAPI) meetings and initiatives.
• Collaborate with the facility’s Registered Dietitian to ensure clinical nutrition compliance.

Department Leadership & Supervision

• Recruit, train, schedule, and evaluate dietary department staff in accordance with facility policy and any collective bargaining agreements.
• Provide ongoing education and in-services on infection control, food safety, and customer service.
• Promote teamwork and communication within the department and across clinical disciplines.
• Ensure adequate staffing coverage for all shifts and compliance with union requirements where applicable.

Menu Planning & Nutrition

• Approve and implement seasonal menus that meet nutritional standards and resident preferences, in coordination with a Registered Dietitian.
• Ensure therapeutic and texture-modified diets are accurately prepared and served.
• Review resident diet orders daily and update tray cards as needed.
• Support resident choice and person-centered dining practices.

Financial Management

• Develop and manage the department budget, including food, labor, and supply costs.
• Monitor expenses and identify opportunities for cost savings while maintaining quality.
• Oversee purchasing and vendor contracts in compliance with facility procurement policies.
• Track inventory, control waste, and ensure accurate invoicing.

Resident & Family Relations

• Engage with residents and families to gather feedback and address dining-related concerns.
• Attend care plan meetings as needed to support individualized dietary needs.
• Lead or support resident dining committees.

Safety & Sanitation

• Maintain high standards of cleanliness and food safety in all areas of production and service.
• Ensure proper food handling, storage, labeling, and disposal procedures.
• Comply with facility infection prevention and emergency preparedness policies.

Education & Licensure

• Associate or Bachelor’s degree in Food Service Management, Nutrition, or related field required.
• Certified Dietary Manager (CDM) or Certified Food Service Manager required, or ability to obtain certification within one year of hire.
• ServSafe certification required or obtainable upon hire.

Experience

• Minimum three (3) years of supervisory food service experience in a healthcare or long-term care setting.
• Demonstrated experience managing staff in a unionized environment preferred.
• Proven ability to manage budgets and meet compliance standards.

Skills & Competencies

• Strong knowledge of therapeutic and texture-modified diets.
• Understanding of clinical documentation requirements under CMS and NYSDOH.
• Excellent communication, leadership, and organizational skills.
• Ability to work collaboratively with nursing, administration, and other departments.
• Proficiency with dietary software systems and basic computer applications (Excel, Word, EMR systems).

Physical Requirements

Ability to stand and walk for extended periods. Must be able to lift, push, and pull up to 50 lbs safely. Must be able to work in hot or cold kitchen environments and perform routine kitchen tasks.

Schedule

Full-time, primarily day shift. Weekend, holiday, and on-call rotation required.